Maple-Brined Salmon with Corn Relish and Sage Potatoes Recipe

Salmon:

1. In a small saucepan, bring 4 cups water, maple syrup, ¼ cup of salt, peppercorns, and bay leaf to a boil for 30 seconds. Remove from heat and cool to room temperature.

2. Transfer the brine to a 2-gallon resealable plastic bag. Add the salmon and seal.

3. Refrigerate, turning the bag occasionally to recoat the salmon, for 1 to 2 hours.

Relish

1. Bring a small saucepan of water to a boil. Add ½ teaspoon of salt and corn, then boil for 1 minute. Drain the corn in a colander, rinsing under cold water until cool.

2. In a medium bowl, combine the shallots and vinegar. Let stand 5 minutes.

3. Drain the shallots and return to the bowl. Add the corn, red pepper, parsley, olive oil, sage, garlic, ground pepper, and remaining ½ teaspoon of salt

4. Refrigerate until ready to use.

Potatoes

1. Preheat the oven to 375 degrees F. In a large baking pan, combine the potatoes, garlic, sage, olive oil, salt, and pepper.

2. Roast for about 45 minutes until the potatoes are tender.

3. Remove the salmon fillets from the brine and pat them dry with paper towels. Sprinkle both sides with the remaining ¼ teaspoon of salt.

4. In 2 large skillets, preferably nonstick, over medium heat, add 1 tablespoon of canola oil to each and heat. Add 4 salmon fillets to each skillet, skin side up, and cook for 4 to 5 minutes per side, until opaque throughout.

5. Serve with relish and potatoes, and enjoy!